Comfort in a Plate: Pot Roast Over Mashed Potatoes

Prepare the Pot Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then brown it on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for an additional minute.
Deglaze and Simmer: Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce, thyme, rosemary, and bay leaves. Return the roast to the pot.
Cook the Roast: Cover the pot and cook on low heat for 3-4 hours, or until the roast is tender and can be easily shredded with a fork. Alternatively, you can cook it in a 325°F (160°C) oven for the same amount of time.
Make the Mashed Potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until tender when pierced with a fork. Drain the potatoes and return them to the pot.
Mash and Cream: Add the butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy, adjusting the cream and butter to reach your desired consistency.
Serve: Shred the pot roast and serve it over a bed of mashed potatoes. Spoon some of the rich gravy from the roast over the top, and garnish with fresh parsley if desired.
Serving and Storage Tips